| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P). Employees doing multiple tasks and entering kitchen to work with food without washing hands, employees also turning off faucet before drying hands.
**Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles:(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B); (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands.
CDI: spoke with Person In Charge (PIC) about staying on employees about washing their hands. Employees washed their hands.
2-301.15 Where to Wash (Pf). Food employee went to wash hands to work with food in the bathroom, this was due to them believing both handwashing sinks in the kitchen were out of soap.
**Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
CDI: employee was informed that one of the sinks had soap and the employee washed their hands there.
2-301.12 Cleaning Procedure (P). Food employees getting soap before wetting hands and not washing hands long enough.
**(B) Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds, (4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12.
CDI: food employees rewashed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf). At the beginning of the inspection there was no soap at the handwashing sink at the dish machine.
**Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
CDI: soap was placed in the dispenser at the handwashing sinks. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). 2 plates and 2 coffee cups were found soiled (repeat with improvement)
**(A) Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI: plates were moved to dish machine to be rewashed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Oatmeal and turkey sausage cooling in the walk in cooler tightly sealed.
**(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3)Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.
CDI: the containers were unwrapped. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). The walk in freezer is currently down.
(A) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2 of the 2017 FDA Food Code.
4-205.10 Food Equipment, Certification and Classification (C) The ice machine is not approved to be used in a food service establishment.
**Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). The inside corners of the walk in cooler needs cleaning along with the fan guards.
**(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) System Maintained in Good Repair (C). The handwashing sink at the office has plumbing is leaking and the cold water activator knob on the mop sink is dripping. (repeat different area)
**A plumbing system shall be: (B) Maintained in good repair |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C). The doors to the dumpsters were open.
**Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: (B) with tight fitting lids or doors if kept outside the food establishment.
5-501.114 Using Drain Plugs (C). Both dumpsters are missing drain plugs.
**Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. |